Wine-Braised Smoked LAMB Shanks
- 20m Prep Time
- 4h Cook Time
- 4h Ready In
Smoked lamb shanks are braised with red wine, vegetables, and herbs for a rich and elegant winter meal.
Ingredients
- 4 lamb shanks
- 3 tbsp extra-virgin olive oil divided
- 2 tbsp Beef Rub
- 1/2 cup yellow onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 2 clove garlic chopped
- 1 cup dry red wine
- 3 cup beef stock
- 1 sprig rosemary
- 1 tbsp tomato paste
- 1 bay leaf
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 106 mg
- Iron: 1.79 mg
- Magnesium: 32 mg
- Phosphorus: 154 mg
- Potassium: 578 mg
- Zinc: 1.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 lamb shanks
- 2 tbsp Beef Rub
- 1 cup dry red wine
- 3 cup beef stock
- 1 sprig rosemary
- 1 tbsp tomato paste
- 1 bay leaf
Prepare
- 3 tbsp extra-virgin olive oil, divided
- Dice 1/2 cup yellow onion
- Dice 1/2 cup carrots
- Dice 1/2 cup celery
- Chop 2 clove garlic
Let's Cook
-
Step 1.
Preheat the smoker to 225°F using cherrywood or applewood. Coat each lamb shank with 1½ teaspoons of the olive oil, then season each with 1½ teaspoons of Beef Rub.
-
Step 2.
Place the seasoned lamb shanks on the smoker and cook until the internal temperature reaches 165°F, about 90 minutes to 2 hours depending on shank size. Remove the shanks from the smoker.
-
Step 3.
While the lamb is smoking, in a large saucepan over medium heat, add the remaining 1 tablespoon olive oil, the diced onion, carrots, and celery. Sauté for 8 minutes, until the vegetables are soft but not caramelized.
-
Step 4.
Add the chopped garlic to the saucepan and cook for 2 minutes, stirring frequently.
-
Step 5.
Add the smoked lamb shanks and the red wine to the saucepan. Bring the wine to a simmer.
-
Step 6.
Add the beef stock, rosemary sprig, tomato paste, and bay leaf. Bring the liquid back to a simmer, then cover the saucepan and reduce the heat to the lowest setting. Let simmer for 2 hours, or until the lamb shanks are fork-tender.
-
Step 7.
Serve the braised lamb shanks over creamy root vegetable puree, creamy polenta, or with crusty bread to soak up the juices.